Herbed Shrimp With Fresh Dill
This is another great recipe from my favorite instructor at Great News Cooking School. Phillis always comes through with recipes having universal appeal.
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Ingredients:
2 T. minced shallots
2 T. chopped fresh dill
3/4 cup mayonnaise
1/2 cup sour cream
1/2 tsp. Worcestershire sauce
1/2 tsp. hot pepper sauce
1 1/2 lbs. medium cooked shrimp (you may cook your own or buy them
cooked.)
1/2 cup diced celery
2 green onions, minced
1 bag Pita bread
Melted salted butter
Preheat oven to 375 degrees. Cut each pita bread into 6 wedges. Peel the bread wedges apart to make 12 pieces out of each bread. Repeat with remaining bread rounds. Arrange pita triangles on baking sheets in a single layer; brush lightly with melted butter and bake for 7 to 8 minutes or until crispy. Serves 8
2 T. chopped fresh dill
3/4 cup mayonnaise
1/2 cup sour cream
1/2 tsp. Worcestershire sauce
1/2 tsp. hot pepper sauce
1 1/2 lbs. medium cooked shrimp (you may cook your own or buy them
cooked.)
1/2 cup diced celery
2 green onions, minced
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Directions:
Place shallots, dill, mayonnaise, sour cream, Worcestershire sauce and hot
pepper sauce in food processor and blend until smooth. Add shrimp and celery
and pulse until shrimp are chopped. Transfer to a bowl and stir in green onions.
Cover and chill at least 1 hour and up to 24 hours. Serve with Pita Crisps for
dipping.
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PITA CRISPS 1 bag Pita bread
Melted salted butter
Preheat oven to 375 degrees. Cut each pita bread into 6 wedges. Peel the bread wedges apart to make 12 pieces out of each bread. Repeat with remaining bread rounds. Arrange pita triangles on baking sheets in a single layer; brush lightly with melted butter and bake for 7 to 8 minutes or until crispy. Serves 8
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